It’s been two years (!) since we embarked on our color dinner adventure, and we decided to give it a second go round. With so many more things to test and taste, we just couldn’t leave each color to a single glorious rendition. And so, we embarked on Color Dinners: Redux. As our dinners are seasonal, we started back at the beginning, where we began, … Continue reading green dinner redux.
And we’ve come to our favorite — and, last! — color dinner: indigo continuum, or black to purple (skipping true blue, which doesn’t actually occur naturally in nature). Favorite because it’s the greatest of the color challenges, and the most visually striking, and because it’s full of opportunities to use exotic ingredients like black basil seeds and squid ink. And other delicious things, too, like … Continue reading indigo continuum.
It’s time for another color dinner, the penultimate in our year-long experiment in seasonal cooking! Not much grows in February in New York, so it’s a good time to pull out a color that makes for hearty winter meals without much use of produce: brown! Not the most beautiful of colors, but certainly one of the most delicious: chocolate and coffee and dark ales, earthy … Continue reading brown.
It’s time again for color dinners, and what better color to celebrate October with than…orange! The color of pumpkins! And squash – acorn, banana, butternut, carnival, delicata, kabocha, spaghetti, turban. And, too, apricots and carrots, melon, sweet potatoes, oranges and persimmons and honey. Gorgeous autumn orange. October 21st happened to also be Ms. Erin’s birthday, so to celebrate we made carrot cake and, on a … Continue reading orange.
Color dinners returned this week with a late summer red. Red, the color of tomatoes, beets and berries, pomegranate, cherries, cranberries and cabbage, watermelon and watermelon radishes, hot peppers, sweet peppers, campari, rhubarb, salumi, red curry, red lentils, red quinoa, and wine-braised meats. It was, truly, an epic dinner. We had a new spot with more room and more guests, and three dinners in, imaginations … Continue reading red.
The color dinner series, which launched in April with green, returned this weekend with a sunny, summery, yellow. Yellow! There’s corn (we could and almost did have an entire meal made of corn…), summer squash and zucchini flowers, chickpeas and canary beans, lemons, pineapple, yellow watermelon and mango, bell peppers, heirloom & cherry tomatoes, saffron, curry, eggs! ‘Twas a bright, cheerful afternoon full of delicious … Continue reading yellow.
We spend a lot of time making food, and even more time making art, so really, it was just a matter of time before these two things became one. We’ve had monochromatic meals kicking around in our head for ages. As artists and food makers, the challenge of creating an interesting-to-eat, balanced meal within bizarre and essentially arbitrary parameters – such as a single color … Continue reading green.
